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| Conference Meal Menu's Thursday, February 6, Continental Breakfast; Lunch is Baby Field Greens, Roma Tomatoes and Roasted Red Peppers with a Raspberry Vinaigrette, Braised Top Sirloin of Beef, Mushroom Gravy, Red Skin Garlic Mashed Potatoes, Fresh Seasonal Vegetables, Fresh Baked Bread and Butter. Dessert will be Lava Ice Cream Mud Cake, which consists of Coffee Ice Cream with Crushed Oreo Cookie Crust & Carmel Topping. Freshly Brewed Coffee, Decaffeinated Coffee, Hot Tea, Iced Tea and Milk. Thursday, February 6, Open Reception will be heavy hors d\'oeuvres that consist of carving stations with beef, turkey and ham. Numerous finger foods and snacks, dry snacks (chips, dips, etc.) cheese, fruit and vegetable displays, and there will be a cash bar Friday, February 7, Continental Breakfast, Lunch is Clam Chowder en Croute, Field Greens with Roasted Pecans & Dried Cranberries Served with a Balsamic Vinaigrette, Polenta Crusted (corn meal breading) Deep Fried Halibut, served with Blended Wild Rice and Tarragon Cream Sauce. Fresh Baked Rolls and Butter, Mandarin Cheesecake, Freshly Brewed Coffee, Decaffeinated Coffee, Hot Tea, Iced Tea & Milk. Friday, February 7, Book Drawing and Closing Reception will be heavy hors d'oeuvres that consist of numerous finger foods, miniature sandwiches, a wide assortment of snacks, cheese, fruit and vegetable displays. There will be a cash bar. Saturday, February 8, breakfast will be a hot traditional breakfast with eggs, bacon and all the trimmings. Saturday, February 8, Lunch will be a deli buffet with soup and dessert. The buffet will have a wide assortment of fresh meats and breads with salad and the entire garnish. Coffee, tea, etc. will be beverages. |
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